This simple-to-make Cherry Almond Crisp is an absolutely delicious summer dessert. It’s decadent enough to serve on its own, plus it pairs well with a scoop of your favorite vanilla ice cream. This sweet treat with a crunchy coconut crumble topping will be the highlight of your next dinner party on the patio.
Filling
- 1/4 c organic palm sugar
- 1 TB arrowroot powder
- 4 c fresh pitted organic cherries
- 1/4 tsp organic almond extract
Topping
- 1/2 c gluten-free flour
- 1/2 c raw almond flour
- 1/2 c gluten-free rolled oats
- 1/4 c organic palm sugar
- 1/4 c sliced raw almonds
- 1/4 tsp cinnamon
- 1/4 c solid organic coconut oil
- pinch of sea salt
Preparation
- In a medium bowl, mix pitted cherries, palm sugar, arrowroot powder and almond extract. Spread mixture into a baking dish or cast iron skillet.
- In another medium bowl, mix together all topping ingredients with your hands until the coconut oil is mixed and small crumbles form.
- Spread topping over the cherry mixture and bake at 375 degrees for 45 minutes or until golden brown and the cherries are bubbling up through the crumbles.
Best if served warm!
Nutrition Facts*
Calories | 272 |
Total Fat | 8g |
Carbohydrates | 46g |
Protein | 4g |
Servings Per Recipe | 12 |
* Nutrition Facts are based on 1 serving
Photographer: Carmen Troesser